In a bowl sift together the flours,
baking powder, baking soda, salt, cinnamon and nutmeg.

In another bowl beat the eggs until
light and fluffy and add oil and yoghurt well mixed, sugars, pure
vanilla extract the zucchini and the pineapple and mix well.

Gently fold in the flour mixture.

If you bake one big bundt pan, add 1
cup of chopped walnuts (or any nuts you wish) and 1 cup of dried
fruit or chocolate chips or anything you like to the batter and
gently fold in.I made three small breads, so I've divided the
batter into three parts and to each part added:

Additional ingredients:

Bread one:

1/3 cup (50 gr) chopped almonds

1/3 cup (50 gr) chocolate with hazelnuts chopped

Bread two:

1/3 cup (50 gr) milk chocolate drops

1/3 cup (50 gr) shredded coconut

Bread three:

1/3 cup (50 gr) chopped almonds

1/3 cup (50 gr) dried mixed berries

Baking:

Pour the batter into the pans and bake at 350°F (175°C) for:a) for the bundt pan: about 70 min.

b) for two loaf pans: about 60 min.

c) I've baked mines as follows:

10 minutes at 390°F (200°C) 30
minutes at 350°F (175°C)

10 minutes at 300°F (150°C)

Make the toothpick test: the cake is
ready when the toothpick comes out clean.

Let cool for about 10 minutes in the
pan and then let cool completely on a wire rack.